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  1. Home
  2. vegetarian weeknight dinners

Tarts with onion and spinach

This vegetarian option is great for a mid afternoon snack or to take into the office with a fresh side salad. - by Chantal Walsh
  • 19 Feb 2016
Tarts with onion and spinach
Cook: 30 Minutes - easy - Makes 4 - Vegetarian
Proudly supported by
This vegetarian option is great for a mid afternoon snack or to take into the office with a fresh side salad.

Ingredients

2 sheets frozen puff 
pastry, thawed

1 egg yolk

2 tsp milk

2 tbsp olive oil

1 red onion, cut into 
thin wedges

1 clove garlic, crushed

2 small zucchini, chopped

1 yellow capsicum, chopped

1 small bunch silverbeet (400 g), washed and shredded

¼ cup currants

Salt and pepper, to taste

150 g feta, crumbled

2 tbsp shredded fresh mint

1 tbsp pine nuts, toasted

1 tbsp flaked almonds, toasted

Roasted truss cherry tomatoes, to serve

Method

  1. Cut one sheet of pastry into square quarters. Place on an oven tray lined with baking paper. Pierce all over with a fork. Cut remaining pastry into 1cm-thick strips. Use pastry strips to make a border around each pastry square, trimming to fit. Brush borders with combined yolk and milk.
  2. Cook in a hot oven (200C) 
for about 10 minutes, or until 
crisp and browned.
  3. Meanwhile, heat oil in large frying pan. Add onion and garlic. Cook, stirring, until soft. Add zucchini and capsicum. Cook, stirring, for 5 minutes, or until almost tender. Add silverbeet 
and currants. Stir occasionally for a further 4 minutes, or until wilted. Season with salt and pepper.
  4. To serve, divide warm 
silverbeet mixture among 
warm pastry cases. Sprinkle 
with feta, mint and nuts. Serve with roasted truss tomatoes.

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